Not just panettone! At Christmas bring to the table a brightly colored and cheerful cheesecake made with one of the season’s principle fruits: mandarin orange. This treat should be prepared the day before serving, but the execution is very simple and does not require much work. The palate of your guests will be yours!

PROCEDURE

1. First, crumble the cookies in a blender.
2. Wash an organic mandarin orange and grate the peel, which is to be combined with the cookies.
3. Melt the coconut oil in a microwave or water bath and add it to the cookies.
4. Line the bottom of a hinged cake pan with baking paper and transfer the cookies inside, leveling with the back of a spoon. Move to refrigerator to firm up.
5. In a boule, whip the vegetable cream with electric whips and add half of the powdered sugar.
6. In another boule combine the spreadable cheese (which must first be softened by taking it out of the refrigerator 10 minutes before starting the recipe), mandarin orange zest, and powdered sugar. Work with a spatula to mix the ingredients well.
7. Combine the whipped cream with the spreadable cheese and add the coconut oil.
8. Transfer the cream over the cookie base and leave to firm up in the refrigerator for 12 hours.
9. After 12 hours have passed, prepare the mandarin orange coulis by squeezing out the juice and placing it over a low flame in a small saucepan.
10. Add the powdered sugar to the juice and mix with a whisk to leave no lumps.
11. Add agar agar and bring to a boil, cooking for two minutes from when it boils.
12. Turn off the heat and pour into the cake pan. Let cool 10 minutes at room temperature before storing in the refrigerator for an hour before serving.
13. Decorate each slice with fresh mandarin orange segments.